Autumn Fruits Pavlova

Method

1. Make the pavlova: Whisk the egg whites until they form soft peaks. Gradually add the sugar, whisking until thick and glossy. Fold in the cornflour and vinegar. Spoon onto a lined baking tray and create a slight well in the centre. Bake at 100°C for 1 hour, then leave to cool completely.
2. Make the Chantilly: Whisk the cream with the icing sugar and vanilla seeds until thick. Mix the orange zest into the yoghurt, then gently fold through the whipped cream.
3. Make the plum compote: Cook the chopped plums with the honey until lightly caramelised. Add the orange juice and gently cook until soft. Leave to cool.
4. Glaze the figs: Heat the honey with the vanilla pod. Add the figs, cut-side down, then add the balsamic vinegar. Remove from the heat and leave to cool.
5. Prepare the blackberries: Toss the halved blackberries with the icing sugar and leave for 10 minutes.
6. Assemble: Top the cooled pavlova with the Chantilly and plum compote. Finish with the glazed figs and macerated blackberries.

Ingredients List

Pavlova

• 250g egg whites
• 500g caster sugar
• 15g cornflour
• 5g white wine vinegar

Vanilla & orange Chantilly

• 300g whipping cream
• 30g icing sugar
• 1 vanilla pod
• Zest of 1 orange
• 125g Greek yoghurt

Plum compote

• 600g plums, chopped
• 200g honey
• Juice of 2 oranges

Glazed figs

• 400g figs, halved
• 100g honey
• 1 vanilla pod
• 25ml balsamic vinegar

Macerated blackberries

• 125g blackberries, halved
• 25g icing sugar